Prep: 40 minutes
Cook: High heat setting, 4 ½ hours; low heat setting, 6 hours plus ½ hour high heat.
2 large onions
1 3-to-3 1/2 –lb. boneless beef chuck pot roast, cut in 1 in cubes
¾ cup dry red wine or low sodium beef broth
¼ cup tomato paste
3 Tbsp. balsamic vinegar or cider
2 3-inch cinnamon sticks
1 tsp. dried rosemary, crushed
1 tsp. ground allspice
¾ tsp. salt
¼ to ½ tsp. crushed red pepper
1 2-lb butternut squash, peeled, seeded and cut in 1 ½ inch pieces
2 large apples, cut into wedges
4 cups hot cooked couscous
- Place onions in a 5 to 6 quart slow cooker. Place beef on top of onions. In a bowl combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt and crushed red pepper; pour over beef.
- Cover and cook on low-heat setting for 6 hours of on high for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and apples. Cover and cook for 1 ½ hours to 2 hours more or until squash is tender. If using apples, add to cooker the last ½ hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices.